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Wasabi-Glazed Salmon over Spinach

1/2 tsp. wasabi powder (see note)
1 1/2 tsp. Dijon mustard
1 tbsp. oil
1 tsp. rice wine or white wine vinegar
1/2 tsp. sugar
1/8 tsp. salt

Freshly ground pepper
8 ounces fresh salmon fillet, preferably center cut
3 cups baby spinach leaves
2 Tbsp. chicken or vegetable broth
2 lemon wedges

In bowl, stir together wasabi, mustard, oil, vinegar, sugar, salt
and pepper to taste. Spread over salmon. Place salmon on baking
sheet. Roast in oven at 450 degrees until firm but not dry, 8 to
10 minutes.

Meanwhile, prepare spinach. Wash leaves and shake off excess
liquid. Place spinach in small pan with broth. Cover and cook over
medium heat until leaves are limp, 2 minutes. Because there is so
little liquid, spinach can burn easily, so check after 1 minute.

To assemble, arrange spinach on 2 serving plates. Remove salmon
from oven, cut in half and arrange 1 portion over each spinach bed.
Arrange 1 lemon wedge on each plate. Makes 2 servings.

Note: If you can't find wasabi powder, substitute equal amount of
well-drained, white prepared horseradish.


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